Gochujang Chicken Thighs (30 min)

Gochujang chicken stir fry with spring onions and sesame seeds.

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Gochujang Chicken Thighs (30 min)

If you like Korean food, you'll love this Korean Gochujang chicken thighs stir fry recipe- juicy chicken thighs are coated in a fingerlicking spicy sauce. Needing only a short marinade, this easy recipe using gochujang isperfect for busy weeknights.

Prep Time20

Cook Time10

Course: Main Course, Side Dish

Cuisine: korean

Servings: people

Calories: 308kcal

Author: Zen

Equipment

1 Large skillet
1 heat proof spatula

Ingredients

1 lb chicken thigh 460g, remove the skin and bones and any excess fat

Sauce

3 Tablespoons gochujang
2 Tablespoons mirin
1 Tablespoon light soy sauce
½ Tablespoon sesame oil
½ Tablespoon white sugar
½ teaspoon gochugaru chili flakes

For stir fry

oil neutral vegetable oil- the amount depends on how fatty your meat is
4 cloves garlic peeled, minced
1 inch ginger peeled, minced
½ Bell Pepper Slice into strips. First choice is green bell pepper to make the dish look more appetising, followed by yellow and lastly red peppers.

Instructions

Remove the chicken from the fridge, cut into 1 inch chunks.
Mix the gochujang, soy sauce, sugar, mirin, sesame oil, and gochugaru chili well.
Add the chicken into the gochujang mixture, ensuring each piece is well-coated and leave for 20 minutes. (You're simultaneously marinating and letting the chicken come back to room temperature.)
Add vegetable oil to the pan over medium-high heat. When the oil is hot, carefully add the ginger and garlic. Stir fry.
Once fragrant, add the chicken chunks and stir fry.
Just before the chicken is fully cooked, add the bell peppers. Stir fry till the internal temperature of the chicken is 165F. (About 7-10 minutes for me.) Garnish with sliced scallions and sesame seeds and serve with a bowl of rice.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition